The Biggest Mistakes You Make Using Your Slow Cooker

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1. Not browning meats
Browning meats in a skillet (or in the slow cooker's insert if it's stovetop safe) before programming the cook time will give your braise or stew heartier flavor.

2. Opening the lid while your dish is still cooking
When slow cookers lose heat, it takes them a long time to gain it back. Don't remove the lid until you have to. You don't need to check — we promise the food is cooking.

3. Always using the same temperature and time settings
Your kitchen might not be a chemistry lab, but a little experimentation may be necessary to get the best results. Try out a few combinations of temperature settings and cooking times to a get a recipe just right.

4. Not submerging meat
Cooking times for meat and poultry that are under liquid will be shorter than for pieces that aren't. Make sure that everything's submerged so that the entire dish cooks evenly.

5. Using the wrong setting
If your meat is consistently overcooked, chances are that your slow cooker is operating at a high temperature while on the warm setting. To remedy the problem, reduce the time your recipe cooks before going into keep warm mode.

Emily Weinberger is a product analyst in the Good Housekeeping Research Institute Kitchen Appliances and Technology Lab.